Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.05.054
Abstract: Abstract Whey protein microparticles are of great potential in diverse applications such as fat replacement, emulsification, cargo delivery and formulation of high-protein beverages. We developed a method by which the major whey protein, β-lactoglobulin, (β-lg)… read more here.
Keywords: protein; enzymatic crosslinking; lactoglobulin; protein microparticles ... See more keywords